Opportunities for using biologically active substances Rhodiola rosea L. in the production of functional food with consideration for antimicrobial activity

Abstract

Biologically active substances extricated by extraction of water and 40% ethyl alcohol from rootstalks of Rhodiola rosea L.: gallic acid, forms of rosovin and salidroside have been studied. Thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC) were used during the research. Determination of antimicrobial activity was performed by agar diffusion method (OFC.1.2.4.0010.15) [8]. The method is based on the evaluation of inhibition of the growth zone of testing cultures of microorganisms by certain concentrations of biologically active substances (BAS). String formed bacteria (8 strains), cocci bacteria (3) and fungal (4) microorganisms, bifidobacterium (10 strains) were used as testing cultures. Various responses of microorganisms to exposure by biologically active substances have been determined. Gallic acid and salidroside in the aqueous phase have the maximum inhibitory property to rod bacteria and coccoid microorganisms. Post-antibiotic effect is shown in rozovin. Salidroside in the butanol phase is more neutral to most microorganisms, with the exclusion of: Acinetobacter baumannii, Pseudomonas aeruginosa, Bacillus cereus and Staphylococcus aureus. The lack of a clearly expressed reaction of BAS to bifidobacterium, most probably, gives the possibility of their use in the development of functional products of a new generation. However, first of all, it is required to organize a special experiment on the structure of the introduction of the studied components into the lactoserum. Next, determine the content of BAS in the derived product, the reaction of bifidobacterium admitted for use in biotechnology, and a standard set of microbiological strains. Gallic acid is suggested to be introduced in applied studies to explore as a target immunomodulator of resistance to the listed microflora and to develop an effective form of a new product.